South Wind Through the Kitchen: The Best of Elizabeth David by Elizabeth David

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    • Categories: Salads; Side dish; Canapés / hors d'oeuvre; Mediterranean; Vegan; Vegetarian
    • Ingredients: mushrooms; parsley; store-cupboard ingredients
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    • Ingredients: salami; tomatoes; cheese of your choice; olives
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    • Ingredients: mint; anchovies; ground almonds
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    • Ingredients: ground cayenne pepper; ground ginger; prawns; spring onions; pimento peppers; pimento
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    • Ingredients: smoked cod roe; potatoes; ground cayenne pepper
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    • Ingredients: chicken livers; brandy
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    • Ingredients: spinach; pork fat; mace; ground allspice; ground cloves
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    • Ingredients: pork belly; thyme; marjoram; mace
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    • Ingredients: leeks; spinach; peas; lettuce; parsley; mint; celery
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    • Ingredients: Jerusalem artichokes; milk; tomatoes; celery; parsley; ham
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    • Ingredients: tomatoes; white beans; potatoes; celery; leeks; vermicelli pasta; basil; Parmesan cheese; French beans (haricots verts); courgettes
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Notes about this book

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Notes about Recipes in this book

  • Baked middle gammon

    • Foodycat on January 06, 2018

      I didn't soak it (because hams aren't nearly as salty as they were when Mrs David was writing) and didn't do the breadcrumbs because I find that a really strange part of English cuisine, but the method of wrapping in foil and baking slowly made a beautifully flavoured and very succulent ham.

  • Polenta

    • Shelmar on September 05, 2019

      Teaching a Southerner to make yellow grits.

  • Sauce Messine

    • KissTheCook on November 19, 2012

      Did not care for raw shallots; high calorie and not so good

  • Orange and almond cake

    • ashallen on March 13, 2021

      Pleasantly flavored and, as the recipe promises, relatively light-textured for this type of cake (egg-only leavened + mostly nut flour). Recipe calls for juice of 2 large or 3 small oranges. I used 2/3 cup juice + the optional orange flower water for a total 3/4 cup liquids and that seemed to work well. Baked cake in 9-inch square pan and it was ready after 35 minutes. I didn't bother unmolding cake from pan as recipe suggested and instead just cut out individual slices but would probably want to line pan with parchment paper if unmolding in the future given how the slices stuck a bit. Leftovers kept well to next day.

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Reviews about this book

  • Dash and Bella

    I look at a tomato...should I slice it or cut into wedges. She probably looked at a tomato and thought, "Shall I make pumpkin chutney, moussaka, ratatouille, salsa, gazpacho, menerboise or minestra?"

    Full review
  • ISBN 10 1906502900
  • ISBN 13 9781906502904
  • Published Oct 29 2010
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street

Publishers Text

Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of "The Best of" but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up "South Wind Through the Kitchen" are drawn from all Elizabeth David's books, namely "A Book of Mediterranean Food", "French Country Cooking", "Italian Food", "Sumer Cooking", "French Provincial Cooking", "Spices, Salt and Aromatics in the English Kitchen", "English Bread and Yeast Cookery", "An Omelette and a Glass of Wine", and "Harvest of the Cold Months". There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

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